Bianca Roemaat

<table border="0" width="100%"> <tr> <td width="50%" valign="top"><img migration="true" src='/horeca/artimg/a20032114205732.JPG' width='180' height='162' align='left' border='0' /></td> <td width="50%"><strong>Ingrediënten </strong> <span lang="FR" style="mso-ansi-language:FR"> </o:p></span>8 langoustines, Schots (ca. 500g)<span style="mso-tab-count:1"> </span> 2 g peper<span style="mso-tab-count:1"> </span> 3 g zout<span style="mso-tab-count:1"> </span> 120 g ganzenlever<span style="mso-tab-count:1"> </span> 1 krop frisee<span style="mso-tab-count:1"> </span> 52 cl olijfolie, extra vergine<span style="mso-tab-count:1"> </span> 2 dl aceto balsamico<span style="mso-tab-count:1"> </span> 120 g citroen<span style="mso-tab-count:1"> </span> 2 g witte peper<span style="mso-tab-count:1"> </span> 1 g zout<span style="mso-tab-count:1"> </span> 100 g truffel, zwart, winter<span style="mso-tab-count:1"> </span> 80 g oude kaas, geraspt<span style="mso-tab-count:1"> </span> 1/4 bos kervel <p><span style="mso-tab-count:1"> </span></p> <p><span style="mso-tab-count:1"> </span></p> </td> </tr></table>

<table border="0" width="100%"> <tr> <td width="50%" valign="top"><img migration="true" src='/horeca/artimg/a20031932236161.JPG' width='180' height='180' align='left' border='0' /></td> <td width="50%"><strong>Ingrediënten </strong>75 g kruidkoek<span style="mso-tab-count:1"> </span> 150 g gedroogde abrikozen<span style="mso-tab-count:1"> </span> 2 dl witte wijn<span style="mso-tab-count:1"> </span> 1 g kummel<span style="mso-tab-count:1"> </span> 1 g zwarte peper<span style="mso-tab-count:1"> </span> 1 g kaneel<span style="mso-tab-count:1"> </span> 1 g kardemom<span style="mso-tab-count:1"> </span> 150 g handpeer, Conference<span style="mso-tab-count:1"> </span> 250 g sjalotten<span style="mso-tab-count:1"> </span> 1 g<strong> </strong>zout<span style="mso-tab-count:1"> </span> 150 g roomboter 500 g reerugfilet<span style="mso-tab-count:1"> </span> 3 dl ganzenvet<span style="mso-tab-count:1"> </span> 50 g hazelnoten<span style="mso-tab-count:1"> </span> 50 g sjalottenpoeder 1 eiwit<span style="mso-tab-count:1"> </span> 100 g ganzenlever<span style="mso-tab-count:1"> </span> 100 g gepocheerde ganzenlever<span style="mso-tab-count:1"> </span> 2 dl jeneverbessensaus<span style="mso-tab-count:1"> </span> 1 g peper<span style="mso-tab-count:1"> </span> <p><span lang="FR" style="mso-ansi-language:FR"><span style="mso-tab-count:1"> </span><o:p> </o:p> </span></p> <p></td> </tr></table>

<table border="0" width="100%"> <tr> <td width="50%" valign="top"><img migration="true" src='/horeca/artimg/a20031932241268.JPG' width='180' height='180' align='left' border='0' /></td> <td width="50%"><strong>Ingrediënten </strong>150 g zanddeeg<span style="mso-tab-count:1"> </span> 150 g citroenen 375 g kristalsuiker<span style="mso-tab-count:1"> </span> 9 eidooiers<span style="mso-tab-count:1"> </span> 0,25 l room<span style="mso-tab-count:1"> </span> 50 gr. rietsuiker<span style="mso-tab-count:1"> </span> 680 gr. handsinaasappels<span style="mso-tab-count:1"> </span> 380 gr. perssinaasappels<span style="mso-tab-count:1"> </span> <span lang="EN-GB" style="mso-ansi-language:EN-GB">6 g agar agar<span style="mso-tab-count:1"> </span> </span>2 dl vanille roomijs<span style="mso-tab-count:1"> </span> 4 tuilebeslagwokkel<span style="mso-tab-count:1"> </span> <span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Arial;mso-fareast-font-family:"Times New Roman";mso-ansi-language:NL;mso-fareast-language:NL;mso-bidi-language:AR-SA">0,10 bos mint<span style="mso-tab-count:1"> </span></span> <p><span lang="FR" style="mso-ansi-language:FR"><span style="mso-tab-count:1"> </span><o:p> </o:p> </span></p> <p></td> </tr> <tr> <td width="50%" valign="top"></td> <td width="50%"></td> </tr></table>

<table border="0" width="100%"> <tr> <td width="50%" valign="top"><img migration="true" src='/horeca/artimg/a20031932231724.JPG' width='180' height='190' align='left' border='0' /></td> <td width="50%"><strong>Ingrediënten </strong>3 artisjokken<span style="mso-tab-count:1"> </span> 1dl witte wijn<span style="mso-tab-count:1"> </span> 10 cl witte wijn azijn<span style="mso-tab-count:1"> </span> 4 dl gevogeltebouillon<span style="mso-tab-count:1"> </span> <i> mayonaise van artisjok<o:p> </o:p> </i>2 eidooiers<span style="mso-tab-count:1"> </span> <span lang="EN-GB" style="mso-ansi-language:EN-GB">10 cl sherry-azijn<span style="mso-tab-count:1"> </span> 20 g mosterd<span style="mso-tab-count:1"> </span> </span>3 g zout<span style="mso-tab-count:1"> </span> 1 dl olijfolie<span style="mso-tab-count:1"> </span> 1dl arachide olie<span style="mso-tab-count:1"> </span><span lang="EN-GB" style="mso-ansi-language:EN-GB"> 100 g Parmaham<span style="mso-tab-count:1"> </span> 2,1 kg Sint Jacobsschelpen<span style="mso-tab-count:1"> </span> </span>2 dl room<span style="mso-tab-count:1"> </span> 100 g Parmezaanse kaas<span style="mso-tab-count:1"> </span> 2 g peper<span style="mso-tab-count:1"> </span> 15 ml olijfolie<span style="mso-tab-count:1"> </span><span style="mso-tab-count:1"> </span> 0,10 bos kervel<span style="mso-tab-count:1"> </span> <span lang="FR" style="mso-ansi-language:FR">4 viscrostini’s<span style="mso-tab-count:1"> </span><o:p> </o:p> </span><p></td> </tr></table>

<table border="0" width="100%"> <tr> <td width="50%" valign="top"><img migration="true" src='/horeca/artimg/a20031819195335.JPG' width='160' height='160' align='left' border='0' /></td> <td width="50%"><strong>Ingrediënten </strong>150 g kristal suiker 2 dl water 5 eidooiers 3 dl slagroom 15 g pistachepasta (kant-en-klaar) 2 eiwitten 60 g kristalsuiker 50 g pistachenoten 1300 g sinaasappels 135 g citroen 1 dl jus d’orange 100 g kristalsuiker 5 cl cointreau 2 g gelatineblad chocolade’vinaigrette’ 2 dl slagroom 1/8 bos mint </td> </tr></table>

<table border="0" width="100%"> <tr> <td width="50%" valign="top"><img migration="true" src='/horeca/artimg/a20031819203615.JPG' width='160' height='160' align='left' border='0' /></td> <td width="50%"><strong>Ingrediënten </strong>400 g babytonijn 5 g zout 4 g peper 4 tijgergarnalen maat 8/12 5 dl olijfolie 4 g dragon 2 tenen knoflook 1/8 bos basilicum 1 bos steranijs 12 langoustines 2 dl eiwit sesamkoekje 1 scharrelei 2 dl slagroom 5 cl crème fraîche 8 g Sevrugakaviaar 4 g Roomse kervel 4 g dragon 4 g basilicum 4 g Amsterdams vet 4 g basilicumcress vinaigrette 0,5 dl olijfolie 0,5 dl langoustinefumee 0,02 dl limoenolie 1 g peper 2 g fleur de sel </td> </tr></table>

<table border="0" width="100%"> <tr> <td width="50%" valign="top"><img migration="true" src='/horeca/artimg/a20031819194953.JPG' width='160' height='158' align='left' border='0' /></td> <td width="50%"><strong>Ingrediënten </strong>150 g aardappelen, Nicola 35 g roomboter 0,5 dl slagroom 2 g peper 5 g zout 3 g nootmuskaat 10 g rucola 300 g IJsselmeerpaling 2,5 dl kalfsjus 40 g appelstroop 0,5 dl balsamico azijn 400 g rode poonfilets 1/8 bos kervel </td> </tr></table>

<table border="0" width="100%"> <tr> <td width="50%" valign="top"><img migration="true" src='/horeca/artimg/a20031819194617.JPG' width='160' height='160' align='left' border='0' /></td> <td width="50%"><strong>Ingrediënten </strong>120 g witte bonen 1 kg pomodori 2 cl knoflookolie 4 dl kreeftenbouillon 1g peper 2 g zout 50 g ansjovis in olie halve bos dragon 1,5 kg sardines 2 cl kruidenolie </td> </tr></table>

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